Dark Chocolate Zucchini Brownies Recipe

Some of the best cake I have ever had is Camille’s Rich and Moist Zucchini Cake. I have been waiting for zucchini season to come around just to have an excuse to make it again! I came across a recipe for zucchini brownies and knew I had to try it!

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with nonstick cooking spray. In a blender, puree zucchini, oil, yogurt, sugar and vanilla. Set aside. In a large bowl, whisk together flour, cocoa, baking powder and salt. Add wet ingredients to dry ingredients and stir until thoroughly moistened. Pour batter into greased pan, spread evenly and bake for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and let cool for 20 minutes. Frost while still warm.

Frosting:

Combine chocolate chips, evaporated milk, butter and vanilla in a microwave safe bowl. Microwave for 30-40 seconds. Remove bowl from the microwave and whisk until chocolate chips are melted and your frosting is smooth. Add powdered sugar and whisk together until smooth. Spread your frosting evenly over your warm brownies. Sprinkle with chopped nuts, if desired.

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I don't know if I did something wrong, but these don't taste great to me and they don't really taste like brownies. The frosting is intense and great, but w/out it, I don't think I would like these at all. sorry.

I just made this recipe. The brownies are in the oven. I was wondering, Do you think you could prepare and freeze the zucchini puree? I'm just thinking of summertime to buy at bunch fresh while it's in season and cheaper.

I read where you replied that you shred zucchini and freeze it or prepare it and freeze it so I guess I'm asking what is the BEST way to take care of zucchini so you can make these brownies later?
Thanks and love your recipes...